There are lots of parties during the holiday season. Hopefully you were invited to some of them. If you went, you probably brought the host or hostess a bottle of wine, just like everyone else. Don't you wish you could have shown a little originality* and brought them a delicious, homemade dessert for their (and your) dining pleasure?
I usually go with ice cream for this sort of thing, but that takes advance planning. Luckily, my friend Emi introduced me to a great dessert that lends itself well to any occasion. I've used this four times over the last month or so: once in Tennessee to supplement the dessert table at Christmas; once for Katie to bring to her work holiday part; once to bring to Brad's DC Thanksgiving; and once .. okay, once I was hungry and wanted to use up the rest of the rice krispies.**
The point being, if you're going to a holiday party and need something to bring, these supercharged rice krispy treats taste great and are really easy to make. (Thanks Emi!)***
Here's what you'll need:
Ready, set, go!
I usually go with ice cream for this sort of thing, but that takes advance planning. Luckily, my friend Emi introduced me to a great dessert that lends itself well to any occasion. I've used this four times over the last month or so: once in Tennessee to supplement the dessert table at Christmas; once for Katie to bring to her work holiday part; once to bring to Brad's DC Thanksgiving; and once .. okay, once I was hungry and wanted to use up the rest of the rice krispies.**
The point being, if you're going to a holiday party and need something to bring, these supercharged rice krispy treats taste great and are really easy to make. (Thanks Emi!)***
Here's what you'll need:
- 1 C corn syrup
- 1 C sugar
- 1 C creamy peanut butter. Make sure to get Jiff or Skippy or Peter Pan... you don't want to use natural (ie, just peanuts) peanut butter for this. And get the regular, full-fat variety. I wasn't thinking about it, and I used low-fat when I made them for Brad's house. Still good, but they came out a little hard.
- 6 C rice krispies
- 1 C chocolate morsels
- 1 C butterscotch morsels
Ready, set, go!
1. Mix Karo syrup and sugar in a large saucepan on medium-high until it starts to bubble.****
2. Turn off the heat and stir in the peanut butter.
3. Add the rice krispies and stir to combine
4. Flatten in a greased, 9x13 pan. (Don't line with foil, unless you grease the foil too. Otherwise, you'll have trouble peeling the tin foil off).
While that's cooling, make the topping:
1. In a small saucepan on low heat, add the chocolate and butterscotch morsels, and stir occasionally until they melt.
2. Spread the mixture over the rice crispy mixture.
The chocolate/butterscotch layer will harden as it cools, but if the rice krispies are still hot, it'll take awhile, so don't start melting the morsels until the krispies are mostly cool.
Then slice and enjoy!
* Re-reading this, I'm struck by the irony of 'originality', for a recipe I got from a friend, which I promptly used four times.
** In my defense, knowing that I would inevitably eat the whole thing (Katie was out of town), I made a quarter-recipe and left off the chocolate topping.. and then promptly ate the whole thing.
*** Sure, the holidays are behind us, but better late than never. Besides, there's always next year.
**** Just an extra footnote for Mike. Hi Mike!
Then slice and enjoy!
* Re-reading this, I'm struck by the irony of 'originality', for a recipe I got from a friend, which I promptly used four times.
** In my defense, knowing that I would inevitably eat the whole thing (Katie was out of town), I made a quarter-recipe and left off the chocolate topping.. and then promptly ate the whole thing.
*** Sure, the holidays are behind us, but better late than never. Besides, there's always next year.
**** Just an extra footnote for Mike. Hi Mike!
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